If you happen to love pumpkin pie and cheesecake, you’re going to flip over this loopy scrumptious dessert hybrid! These Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it’s bursting with pumpkin taste.
Mini Pumpkin Cheesecake Recipe
It’s no secret the one factor I like greater than cheesecake is a mini cheesecake scenario! They’re so cute, so creamy, and a lot simpler than baking an entire cheesecake. That’s as a result of they’re baked in a muffin pan, and don’t require the fuss of a water bathtub, or an in a single day chilling session.
So for those who’re a beginner to the world of cheesecake, it is a nice recipe to begin with! Actually, any of my mini cheesecakes are: mini chocolate cheesecakes, mini cheesecakes, mini espresso cheesecakes, mini key lime cheesecakes, mini baileys Irish cream cheesecakes.
Mini Pumpkin Cheesecake Components:
- Graham Crackers Crumbs: I counsel shopping for the pre-crushed graham cracker crumbs, which makes measuring a breeze! However you’ll be able to positively make your personal by processing just a few sheets of graham crackers although a meals processor. You need them to be tremendous nice crumbs!
- Granulated Sugar: Sweetens our crust with out including an excessive amount of moisture (so it bakes up good and crispy!).
- Salt: I counsel nice sea salt, however no matter you may have available will work.
- Melted Butter: I favor unsalted, however for those who solely have salted, merely omit the salt known as for within the graham cracker crust.
- Cream Cheese: Full-fat! And make sure your cream cheese is softened earlier than mixing, in any other case while you go to beat the cream cheese, it’ll clump up. And will even harm your meals processor/blender/mixer. You’ll need to let it sit out in a heat space for at the very least half-hour, however ideally an hour.
- Pumpkin Puree: NOT PUMPKIN PIE MIX! Which is loaded with spices and sugars and stuff we don’t need. Do-it-yourself pumpkin puree will work, however the texture will differ as a result of the water content material of home made pumpkin puree is commonly increased than canned pumpkin.
- Bitter Cream: Full-fat and at room temperature! If you happen to can not discover bitter cream, your greatest guess is full-fat greek yogurt, which can add an identical thick and creamy texture to the cheesecakes.
- Molasses: Enhances the pumpkin taste. Use regular strength molasses, not the blackstrap selection, which is simply too overpowering for this recipe.
- Brown Sugar: I favor mild brown sugar, however darkish brown sugar will work in a pinch. If you happen to’re not weighing your elements, make sure you pack the brown sugar into the measuring cup when measuring.
- Vanilla Extract: All the time use pure vanilla, and never imitation vanilla! A bourbon vanilla extract would even be pretty on this recipe.
- Eggs: You’ll want one complete egg and one egg yolk. It’s possible you’ll discard the egg white or reserve it for an additional use.
- Spices: Cinnamon, ginger, nutmeg, and cloves make up our home made pumpkin spice mix! If you happen to favor to make use of pumpkin spice as a substitute, I counsel utilizing 2 and 1/2 teaspoons rather than the entire known as for spices.
- Flour: Only a pinch thickens up the batter, yielding dense however creamy pumpkin cheesecakes.
- Heavy Cream: Aka whipping cream! Don’t sub with milk… or the rest!
How you can Make Mini Pumpkin Cheesecakes
- You should definitely preheat the oven at the very least half-hour earlier than you propose on baking. Line a 12-cup muffin tin with cupcake liners. Frivolously spray the liners with nonstick baking spray to make sure your mini cheesecakes don’t stick! (If you wish to use a mini muffin tin, this recipe will yield about 24 mini cheesecakes. Scale back the baking time by 5 minutes).
- Make your crust! In a big bowl mix graham cracker crust elements. Press crust into cupcake liners, and bake for five minutes.
- Make your cheesecake filling! Mix your filling till tremendous easy. However ensure you mix on low velocity as soon as the eggs have been added.
- Divide the filling evenly, pouring it on high of the crust. Bake till hyped up and just a bit bit jiggly within the middle.
- Preserve the mini cheesecakes within the pan and funky fully. Then place the pan within the fridge to sit back for at the very least 3 hours. If you happen to attempt to serve them earlier than they’re absolutely chilled, they’ll be too comfortable and sort of mushy in texture. So plan forward time smart.
- When able to serve, high with whipped cream (store-bought or home made) and garnish with a sprinkle of cinnamon or a drizzle of salted caramel sauce, if desired.
In search of extra pumpkin dessert inspiration? Take a look at my 16 scrumptious pumpkin recipes to have a good time fall.
Extra Pumpkin Cheesecake Recipes:
Mini Pumpkin Cheesecake
Mini Pumpkin Cheesecakes are good for Halloween events, Thanksgiving dessert, or simply as a result of! The cheesecake filling is made with pumpkin puree and pumpkin pie spices, so it is bursting with pumpkin taste.
For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 and 1/2 Tablespoons (49g) unsalted butter melted
For the Cheesecake:
- 12 ounces (340g) full-fat block model cream cheese softened
- 2/3 cup (150g) pure pumpkin puree
- 2 and 1/2 Tablespoons (35g) full-fat bitter cream
- 1 Tablespoon (14ml) molasses
- 1/2 cup (106g) mild brown sugar packed
- 2 teaspoons pure vanilla extract
- 1 massive egg room temperature
- 1 massive egg yolk room temperature
- 1 teaspoon floor cinnamon
- 1 teaspoon floor ginger
- 1/4 teaspoon floor nutmeg
- 1/4 teaspoon floor cloves
- 1 teaspoon flour
- 1/4 cup (57ml) heavy cream
- whipped cream
- floor cinnamon
- salted caramel sauce
For the Crust:
Preheat the oven to 350 levels (F). Line a 12-cup muffin tin with paper liners. Frivolously spray the liners with nonstick baking spray, put aside till wanted.
In a big bowl mix graham cracker crumbs, sugar, salt, and melted butter. Utilizing a rubber spatula, stir effectively to evenly mix. Divide the filling evenly among the many ready liners, including about 1 heaping tablespoonful to every cup. Press the crust down firmly into an excellent layer (I take advantage of the again of a spoon to do that).
Bake within the preheated oven for five minutes then take away from the oven and put aside to chill. Within the meantime, make your filling.
Scale back the oven temperature to 300 levels (F).
For the Cheesecake:
In a big bowl, utilizing an electrical hand mixer, beat the softened cream cheese, pumpkin puree, bitter cream, and molasses till effectively mixed and really easy.
Add within the brown sugar and vanilla and beat easy, scraping down the perimeters and backside of the bowl as wanted.
On low velocity, add within the egg and egg yolk and beat till simply mixed. Don’t over combine.
On low velocity, beat within the spices, flour, and heavy cream, simply till mixed.
Divide the filling evenly amongst cups, pouring it on high of the ready crust layer. The molds can be very full.
Bake within the preheated oven for 18 minutes, then flip off the oven and depart the door closed for an additional 10 minutes.
Take away the pan from the oven and place the pan on a wire rack to chill fully. As soon as cool to the contact, place the pan within the fridge to sit back for at the very least 3 hours.
When able to serve, high with whipped cream and garnish with a sprinkle of cinnamon and/or a drizzle of salted caramel sauce, if desired.